Asian-Style Chickpeas

BY Rosane Oliveira, DVM, PhD

Our Asian-Style Chickpeas are a ‘set it and forget it’ recipe that you can make right in your slow cooker or electric pressure cooker. Mix chickpeas, bell peppers, and onion with a few sweet and spicy seasonings (balsamic vinegar, maple syrup, garlic, red pepper flakes) and set for 3 hours on high or 6 hours on low. You will love the amazing smells that fill your home, and how easy and delicious this recipe is!

Ingredients

  • 2 cups chickpeas, cooked, rinsed
  • 1 cup red bell pepper, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup peanuts, roasted, oil-free, salt-free
  • 1/4 cup tamari, low sodium
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons white wine, dry (optional)
  • 2 teaspoons garlic, fresh, minced
  • 2 teaspoons ginger, fresh, minced (optional)
  • 1 teaspoon red pepper flakes
  • PREP TIME 10
  • COOK TIME 180
  • Serves 4-6

Directions

  1. Add tamari, white wine (if using), balsamic vinegar, maple syrup, garlic, ginger (if using) and red pepper flakes to electric pressure cooker and whisk together.
  2. Add chickpeas, bell peppers, and onion and mix until combined.
  3. Set electric pressure cooker to Slow Cook function and cook 3 hours on high or 6 hours on low.
  4. Stir and serve over a bed of rice.

Note: This recipe can also be made on the stovetop. In a small bowl, mix tamari, balsamic vinegar and maple syrup and reserve. Using a nonstick high-sided pan, saute onion and garlic then add white wine to deglaze it. Add bell pepper and cook until softened. Add chickpeas and cook for 5 minutes. Add reserved tamari mix, ginger, and red pepper flakes, stir for 2-3 minutes, and serve on brown rice.